Italian Smoked Salmon & Ricotta Frittata with Crispy Polenta

Ingredients

• 6 whole large eggs, room temperature
• 4 oz smoked salmon, sliced into ribbons
• 1/2 cup ricotta cheese, whole milk ricotta
• 2 tbsp fresh dill, finely chopped
• 1 tsp lemon zest, finely grated
• 1 tbsp capers, rinsed and drained
• 2 tbsp extra virgin olive oil, divided
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, freshly ground
• 1/2 cup polenta, pre-cooked, chilled
• 1 clove garlic, minced
• 1 sprig rosemary, fresh

Instructions

1. 1

   Preheat oven to 375°F (190°C). Whisk eggs in a bowl with salt, pepper, and lemon zest until well combined.

2. 2

   Gently fold ricotta, fresh dill, and capers into the egg mixture, being careful not to overmix. Fold in smoked salmon ribbons last.